An indulgent autumnal bake perfect for bonfire night parties, these spiced apple cupcakes are topped with lashings of toffee buttercream. They're delicious but very rich, so you'll only need one per person!
Prep time:15 minutes
Cook time:15 minutes
Makes: 20 cakesIngredients: For the cakes
180g butter, softened
140g soft light brown sugar
3 eggs
250g self raising flour
1 tbsp cinnamon
2 tbsp golden syrup
50ml milk
150g dessert apple, peeled and finely chopped
Ingredients: For the frosting
250g butter, softened
550g golden icing sugar
120g tinned caramel
Ingredients: To decorate
Cinnamon powder
The remaining caramel
120g tinned caramel
Instructions:
1. For the cakes: pre-heat the oven to 200C/180C fan/gas 6. Line two muffin tins with paper cases.
2. Beat the butter and sugar together until creamy and fluffy. Then add the eggs one at a time until combined.
3. Mix in the flour, spices, golden syrup and milk until a smooth batter forms, and then fold in the finely chopped apple.
4. Spoon the batter into the cases, and then bake for 15 minutes until golden and a toothpick poked into the sponge comes out clean.
5. For the frosting: using the back of a wooden spoon rub the butter and icing sugar together, then add the caramel and beat with a hand mixer until smooth and spreadable.
6. To decorate: pipe swirls or spread the frosting onto the cakes and dust with cinnamon. If you're feeling decadent spoon a little of the tinned caramel into a piping bag, snip a small slit in the end and drizzle each cake with caramel.
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